Wednesday, April 16, 2014

Egg Brunch Casserole

 I make no apologies for liking casseroles.  In fact, I love them, always have.  There is something both homey and mysterious about digging into a piping hot dish of ingredients that I find so soul soothing and satisfying.  The make-ahead aspect is another plus.  Being able to assemble a dish hours prior to baking or, in some cases, the day before, make these okay in my book.  I like main dish casseroles, lunch casseroles, and vegetable casseroles.  This recipe was one that my mother used to make for holiday brunches.  She used to host both Christmas and Easter brunches, the Christmas brunch she hosted for more than fifty years.  Imagine!  She made this recipe with chopped green pepper and crumbled bacon.  I make mine with spicy bulk sausage and roasted red peppers.  That’s the beauty of a casserole.  You can pretty much layer anything that you like, pour an egg mixture on top and bake it, and you have a nice meal.

Egg Brunch Casserole

½ package spicy bulk sausage (I used Bob Evans)
2 Tablespoons butter, melted
2 cups croutons
1 cup grated sharp Cheddar cheese
3 extra-large eggs
1 cup milk
1-1/2 teaspoons Dijon mustard
¼ cup roasted red bell peppers, diced (I used Melissa’s)

Salt and pepper to taste

Preheat oven to 325°F.

Place sausage in a large, deep skillet. Cook over medium high heat, breaking up with a fork, until evenly brown. Drain, crumble and set aside.

Spray an 8 x 8 square baking dish with vegetable spray. Melt butter in a small dish in the microwave. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.

Crack the eggs into a bowl, whisking to break up the yolks. Continue to whisk while you add the milk, mustard, salt, and pepper. Pour mixture over the croutons and cheese, sprinkle with sausage, and dot with peppers.  Press mixture down into the dish.
At this point it can be covered and refrigerated overnight.  Otherwise, bake in the preheated oven for 35-40 minutes. Remove from oven and allow to stand 10 minutes before serving.

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~~louise~~ said...

I LOVE casseroles too Pattie especially those that can be whipped up together the night before and popped in the oven the next day! Yours sounds fantastic! Thanks for sharing...

Mary said...

Pattie, Amen to the make-ahead comfort food casserole! I especially love a breakfast one, perfect for weekend grazing and company. Love the addition of the roasted red pepper!

Rattlebridge Farm said...

Talk about delicious...your casserole is going on my keeper list. (P.S. I'm thinking that Jain, Wives with Knives, Once Upon a Plate, or Butteryum will know about the icing/piped carrots. They are masterful with icing.)Happy Easter!

Miz Helen said...

I just pinned your delicious casserole and we will be enjoying this for our next brunch! Hope you had a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a good week and come back soon!
Miz Helen

Miz Helen said...

Your recipe is featured at Full Plate Thursday. Hope you have a great week and enjoy your new Red Plate!
Miz Helen